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  • Safe mayonnaise

    Forum topic

    Hello all,

    I'd like to make mayonnaise or aioli that would last more then a few days in the fridge, without me being worried about the danger of eating raw eggs.
    obviously I need to pasteurize the yolks. 
    would the Hollandaise sauce method do?! any notes?
    thanks

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  • ACJ 025| Should Aspiring Chef's Go to Culinary School

    Podcast - Main

    Here is a question I get quite a bit, so I figured I'd answer it in an episode of ACJ for anyone in the future:

    "Chef Jacob, my question is probably one you have heard before.  I am a home chef of over 30 years and I want to get to the next level in cooking, professional work.  I have the option of going to school or working my way up through a professional kitchen with a international hotel chain kitchen.

  • Mezzaluna

    Forum topic

     Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's  a video of  a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?

    https://www.youtube.com/watch?v=oN4JZqT774U

  • Pressure Canner Beans for Refried Beans

    Forum topic

    Pressure Cooked Beans for Refried Beans - Pinto Beans

    This is not a recipe but a process to learn your pressure cooker.

    More discussion can be found here:

    https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-food-discussions/steam-table

  • Sous Vide - Beef Brisket

    Forum topic

    I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.

    The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.

    What I am asking about is the time and temperature for the sous vide water bath.

    Thanks

  • Deli Meats

    Forum topic

    I love sandwiches. Soups and sandwiches all day erry day.

    Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

    I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

  • Sous Vide - Beans

    Forum topic

    I am very new to sous vide and want to learn.

    So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

    So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

  • brisket and pulled beef barbacoa

    Forum topic

    I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?

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